Directions:
- Neat and cut chicken meat into thin slices. Marinate with fish sauce and sweet soy sauce for around twenty minutes. Toast the meat until 70% cooked.
- Neat and slide cut chilies. Neat and cut the spring onions into ½-inch-lengthy pieces by separating leaves from lower areas of the plants. Peel and chop onion into ½-cm pieces.
- Pour oil right into a wok on the heat. Add chopped garlic clove and fry it until its color turns yellow. Add some chicken meat, onion, fish sauce, salt, chilies, and also the lower areas of spring onion. Add about two tablespoons chicken stock when the mixture is simply too dry.
- Add cashew nuts and spring onion leaves. Fry altogether. Remove in the heat.
Correct Characteristics of Kai Pad Mediterranean Mamuang Himmapan:
- Chicken meat should be tender and brown in the colour of sweet soy sauce. It should be toasted first to avoid uncomfortable smell.
- This dish shouldn't taste sweet or perhaps be added with oyster sauce. Cashew nuts should be crispy while onion should be well-cooked. The meat should absorb the marinate sauce and taste mild.
Cooking Tips:
- Chicken meat should be toasted until medium rare, not well-done, or it will likely be rubbery when fried along with other ingredients.
- Fried big dried chilies ought to be employed for the flavour of slight spiciness and enjoyable scent.
Eating Culture:
Kai Phad Mediterranean Mamuang Himmapan could be eaten either with grain or pasta by putting on the top of Chinese egg noodles (Bami) or spaghetti.
How you can Serve:
Serve inside a plate for several-4 servings. Top with fried dried chilies.
Serve either because the first course or using the primary meal for eating with grain
Recipe Variations:
Kai Phad Mediterranean Mamuang Himmapan on the top of Chinese Egg Noodles
Kai Phad Mediterranean Mamuang Himmapan on the top of Spaghetti
Name Derivative :
Kai Phad Mediterranean Mamuang Himmapan is known as based on its primary ingredients: Kai (chicken) and Mediterranean Mamuang Himmapan (cashew nuts) and it is cooking method Phad (frying).
Dietary and Medicinal Qualities of Herbs utilized in Kai Phad Mediterranean Mamuang Himmapan:
Prik Kee Noo (Fresh hot Chili Peppers)
Use : Hot chili peppers provide the distinctively hot taste and aroma of Thai cooking. It's the star component on most dishes. Nearly every dish will taste better having a small inclusion of these small hot chili peppers. Tom Yam and Tom Kha can't be made without one.
Medicinal qualities : Relieves diarrhea, stimulates digestion and also the heat, increases bloodstream flow to tastebuds and therefore increases appetite, relieves infection, dissolves bloodstream clod, and prevents intestinal cancer.
Gratiem (Garlic clove)
Use : Just about all Thai dishes - soups, curries, salads, sauces and pan-fried dishes contain garlic clove.
Medicinal qualities : Cures and prevents coronary artery disease, high bloodstream pressure, aids digestion, relieves cold signs and symptoms, fights some intestinal parasites, helps heal wounds, fights infections, strengthens heart, and clears chest congestion.
Onion
Use : as component in Yam, Khao Phat along with other Thai dishes.
Medicinal qualities : Utilized as an antiseptic, also used against coughs.